Recipe by ratherbeswimmin'
A recipe adapted from The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez. Known as Chupe de Jaiva, usually baked in clay dishes.
Top Review by MC_NB
I tried this recipie the other day and had a really tough time with it. After doing some research it seems like this recipie is adding way too much liquid (the dish came out really soupy). If i were to do it again I'd cut the milk, heavy cream, and wine in half... or just add them all very slowly in even amounts.
- 1 1⁄2 lbs lump crabmeat, picked over
- 8 cups day-old white bread, cubes (no crusts)
- 3 cups warm water
- 3 tablespoons butter
- 1 onion, diced small
- 1 red bell pepper, diced small
- 3 medium carrots, peeled and coarsely grated
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- salt and pepper
- 2 cups milk
- 1⁄4 cup heavy cream
- 1⁄2 cup dry white wine
- 1 1⁄2 tablespoons harissa
- 2⁄3 cup fresh parmesan cheese, grated
Directions See How It's Made
- In a large mixing bowl, add the bread cubes and water; let soak for 20 minutes.
- Press the water out with your hands, then crumble the bread to a smooth consistency; set aside.
- Let the butter heat in a skillet over medium heat.
- Add in the onion and bell pepper; cook and stir for 3 minutes or until soft.
- Add in the carrots, garlic, cumin, oregano, paprika, salt and pepper; cook and stir for 1 minute.
- Lower the heat and add the bread, milk, cream, and wine.
- Cook while stirring constantly for 5 minutes.
- Add in the crabmeat and remove the skillet from the heat; stir to combine.
- If too dry, add a little more milk; consistency should be moist, not runny.
- Season with salt, pepper, and harissa sauce.
- Spoon mixture into 8 individual gratin dishes or one large gratin dish.
- Sprinkle cheese evenly over the top.
- Bake at 375 degrees for 20-25 minutes or until cheese is slightly browned.
- Serve hot.